Overview:
Peak Cellars is located on a 7-acre property down the road from OFE, and is home to our Goldie Road Vineyard. Wine isn’t the only thing the property produces; the half-acre organic vegetable garden and two greenhouses supply the highest quality fruits and vegetables for the Garden Bistro.

RESPONSABILITIES

The main responsibilities of the Junior Server include:

• Greet guests and enthusiastically represent our brand, providing service that goes above and beyond the expectations of our guests.
• Continually seek information about organizational menus, be comfortable with the different options and experiences available for our guests, wine industry trends, winemaking practices, wine club memberships, and events across the entire organization.
• Adhere to Health and Safety policies and procedures outlined in the Health and Safety Program.
• Collaborate with the Expo and Culinary team to ensure efficient flow of orders from the kitchen to guests.
• Collaborate with the Expo and Culinary team to ensure that every dish that is sent to guests is complete, hot, and accurately represents the quality of our brand.
• Provides a decisive point of contact between the Service and Culinary teams, ensuring that important information is transferred effectively.
• Collaborate with both the host, server, tasting room and management teams to ensure that Bistro tables are cleared, cleaned and ready the next seating of guests.
• Tracks all special requests and ensures that key information is passed along to both Culinary and Bistro Management teams.
• Assist with pouring water for guests, and ensuring that water bottle levels are always at least half-way full.
• Ensure that all service tools and condiments are stocked, clean and ready. This includes: mis-en-place trays, napkins, to-go and pizza boxes, salt cellars, pepper grinders, ketchup, hot sauce, chili flakes and all other condiments.
• Ensure accuracy for all to-go orders
• Polish cutlery and glassware.
• Alert the assigned server if a guest has made a request.
• Report any unsatisfied guest to a Manager or Supervisor.

ROLE SCOPE

The scope of the Junior Server role is to provide professional, timely and memorable experiences for guests across all properties. As a Junior Server, you can either be assigned to Expeditor or Food Runner.
Role Type: Seasonal, full-time, part-time
Location: Lake Country, BC (Near Kelowna)
Reports to: Front of House Manager, Assistant Bistro Manager, Tasting Room & Wine Club coordinator

The main responsibilities of the Junior Server include:

• Greet guests and enthusiastically represent our brand, providing service that goes above and beyond the expectations of our guests.
• Continually seek information about organizational menus, be comfortable with the different options and experiences available for our guests, wine industry trends, winemaking practices, wine club memberships, and events across the entire organization.
• Adhere to Health and Safety policies and procedures outlined in the Health and Safety Program.
• Collaborate with the Expo and Culinary team to ensure efficient flow of orders from the kitchen to guests.
• Collaborate with the Expo and Culinary team to ensure that every dish that is sent to guests is complete, hot, and accurately represents the quality of our brand.
• Provides a decisive point of contact between the Service and Culinary teams, ensuring that important information is transferred effectively.
• Collaborate with both the host, server, tasting room and management teams to ensure that Bistro tables are cleared, cleaned and ready the next seating of guests.
• Tracks all special requests and ensures that key information is passed along to both Culinary and Bistro Management teams.
• Assist with pouring water for guests, and ensuring that water bottle levels are always at least half-way full.
• Ensure that all service tools and condiments are stocked, clean and ready. This includes: mis-en-place trays, napkins, to-go and pizza boxes, salt cellars, pepper grinders, ketchup, hot sauce, chili flakes and all other condiments.
• Ensure accuracy for all to-go orders
• Polish cutlery and glassware.
• Alert the assigned server if a guest has made a request.
• Report any unsatisfied guest to a Manager or Supervisor